Berry Crumble Bars
Updated
Updated
Made with a mix of blueberries and raspberries between a sweet crumb mixture, these Berry Crumble Bars are quick and easy to make, have a tender texture, and crazy delicious. Using fresh or frozen fruit, makes this crumb bar recipe a perfect year-round dessert.
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If you want all the flavor of a berry pie without the work, or a dessert as easy as a berry crumble that’s easier to serve, look no further than these berry crumble bars.
These mixed berry crumble bars (or crumb bars) are bursting with a sweet but tart berry filling, sandwiched between buttery crumb crust layers. They’re basically a berry crumble with a more stable crust and filling, but just as easy to make – and honestly, the best crumb bars I’ve ever tasted. Perfect for summer gatherings using fruit that’s in season and other times during the year with frozen berries.
Helpful Tips & Variations
- Berries. You can use any berries you want. I love the combination of raspberries and blueberries but feel free to use blackberries, chopped strawberries, mixed berries, or even all one type of berries.
- Use fresh or frozen berries. These dessert bars work with fresh or frozen berries, so they are a fantastic treat to enjoy year-round.
- Make sure the butter is cold. The butter must be cold when cutting it into the flour mixture – not room temperature. I recommend keeping it in the fridge until you need it.
- Cornstarch. This helps thickens the berry filling, don’t skip it.
- Pack the crumb mixture into the bottom of the pan. Be sure to pack the crumb mixture tightly into the bottom of the pan. This ensures it forms a true crust and doesn’t just fall apart when you slice it.
Berry Crumble Bars
Ingredients
- 3 cups all-purpose flour, , spooned and leveled
- 1 & 1/2 cups granulated sugar, , divided
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon coarse salt
- 1 cup cold butter, , cut into cubes
- 1 large egg, , beaten
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
- 2 cups raspberries, (see note)
- 2 cups blueberries
Instructions
- Preheat oven to 375F. Line a 9×13 baking dish with parchment paper with a slight overhang on the 2 longer sides.
- In a large mixing bowl, stir together the flour, 1 cup of granulated sugar, brown sugar, baking powder, cinnamon, and salt. Cut in the butter with a fork or pastry blender (or your hands) until mixture resembles coarse crumbs. Then stir in the egg and vanilla with a fork (dough should remain crumbly.)
- Press half the crumb mixture firmly and evenly into the bottom of the prepared baking dish.
- Wipe out the bowl used for the dough. Add in the remaining 1/2 cup sugar and the cornstarch, stir to combine. Dump in the berries and toss to coat.
- Spoon the berries over the crumb mixture in the pan. Sprinkle with the remaining crumb mixture (making sure some of the berries still peak through).
- Bake 40 to 45 minutes until golden and the filling is bubbly. Let cool completely before slicing into bars.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Serving Suggestions
The great thing about these berry crumb bars is that they’re super versatile. You can serve them warm, at room temperature, or even chilled. They’re ideal for serving at potlucks and gatherings, as they make a wonderful grab-and-go dessert. If you want to take them up a notch, you can add a scoop of vanilla ice cream or a dollop of whipped cream on top before serving.
Proper Storage
- Room temperature. These mixed berry crumble bars can be stored at room temperature for up to 2 days. Just keep them tightly covered with foil or plastic wrap or transfer them to an airtight container.
- Fridge. They’ll keep longer in the fridge, for up to a week. Again, keep them tightly covered or in an airtight container.
- Freeze. These raspberry and blueberry crumb bars freeze really well for up to 2 months. Allow them to cool completely, slice, and then transfer to a freezer-safe container. I recommend parchment paper between layers to keep them from sticking. You can also wrap them individually in plastic wrap, then transfer to a Ziploc freezer bag.
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This recipe is delicious! I have made it several times. I have made it with the raspberries and blueberries and then just the blueberries either way, it is perfect. Everyone loves them. Thank you for sharing!
Do you thaw the berries first
This recipe calls for fresh berries, but if you choose to use frozen, yes thaw them and drain any liquid.
This was absolutely delicious. Thank you so much for this recipe. This is about the seventh time. I’ve made this this summer and I’m making it in the fall.
This recipe is so good. I’ve made these twice already. The first time I made them with blueberries and raspberries and the second time I only had blueberries. Both times they were great! This recipe is a keeper. Thank you!